Transcript Chapter 7 Kitchen Principles

Chapter 7
Kitchen Principles
Section 7.1
Introduction to the
Kitchen
Types of Equipment
• Major Appliances
• Small Appliances
• Utensils
Major Appliance
• A large device that gets its
energy from electricity or
gas.
Major Appliance
• Refrigerator, range,
microwave, dishwasher.
Small Appliance
• A small electrical device
used to perform tasks
such as mixing, chopping,
and cooking.
• Blender, toaster, mixer.
Utensils
• Kitchen tools - measuring
cups, knives, peelers,etc.
• Cookware - pots and pans.
Use and Care
• Appliances and utensils
require careful use and care.
• Read the instructions .
Kitchen Work Centers
• Work centers are areas
designed for specific
kitchen tasks and include
equipment, storage and a
safe, convenient work
place.
Basic Work Centers
• Cold storage center
• Sink center
• Cooking center
Cold Storage Center
• The refrigerator/freezer is
the focus of this center.
• Storage bags, food wraps,
and containers for
leftovers should be stored
nearby.
Sink Center
• Main source of water.
• Used for washing foods,
dishes, etc.
• Store cleaning supplies
and utensils close by.
Cooking Center
• The range,cooking
tools, pots and pans,
small cooking
appliances and canned
& packaged food
belong here.
Other Work Centers
• Mixing Center – Store
measuring utensils,
mixer,bowls, whisks,
spices, flour, sugar here.
Other Work Centers
• Store things where you
use them.
Other Work Centers
• Planning center.
• Store cookbooks, recipes,
coupons.
• Desk top, phone, etc.